@lydmama: Cassie’s Dumplings with wet wet sauce Filling recipe : @Cassie Yeung For the dumpling wrappers: 300g flour 150g hot water Pinch of salt Combine the ingredients with a spoon and knead on the counter until you have a ball of dough with no dry spots. It doesn’t need to be smooth. Wrap in plastic and rest 30min-2hrs. Then make 32 equal ish balls. On a floured surface, roll them out rotating and flipping to make a round shape. Place on a parchment square and stack them with parchment in between each one. Do NOT stack them without. They will stick together! For the filling: To wash cabbage, chop it then add to a bowl with salt and a little water and massage it in. Rest while you chop everything else, then rinse and squeeze all the water out and add it in a big bowl. To that add: 1lb ground chicken or pork 1 chopped green onion 1/2c chopped cilantro 1tbsp minced garlic 1tbsp minced ginger 1tsp chicken bouillon Salt and white pepper 1tsp sugar 1tbsp corn starch 3tbsp soy sauce 2tbsp rice vinegar 1tbsp oyster sauce 1tsp sesame oil Mix really well. Add a tablespoon or so into each dumpling, wet the sides and fold / pinch how you’d like. To cook: in a skillet, add a little oil and heat, then add the dumplings in a layer, add some water to cover 1/4 of the dumplings and place a lid on. Steam on medium until the water evaporates (about 8 minutes) then remove the lid and let the rest of the water evaporate, add some more oil and fry for 2-3 minutes. Serve with Cassie’s wet wet sauce! #dumplings #chickendumplings #Recipe #dumplingwrappers #homemade

Mama Lyd

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Tuesday 04 August 2026 02:30:46 GMT